Soy Beans come from China and were first domesticated by Chinese farmers around 1100 BC. They did not come to the west until much later. Their dry seeds are very high protein (up to 40%) and were traditionally eaten in cultures where there was little meat consumption. They are often prepared by way of fermentation into a food product (tempeh, miso, soy sauce, etc), however, they can also be cooked dry like any other dry bean (but they are bland and take well to added flavour) or picked fresh and steamed, often in their shells, which is commonly known as “edamame”. Most soy beans grown on a field scale today are genetically engineered, however we grow these on a garden scale in Saskatchewan (where there are no field scale soy beans grown) and have been growing them for many years so they should have never come into contact with genetically engineered soy beans.
Grand Forks yields well and is the largest seeded soy we have grown. The seeds are yellow, partly overlaid with brown.Beans / Soy Beans
Manitoba Brown has round to oval deep brown seeds.Beans / Soy Beans
Black Jet has pure black seeds and has the best flavour eaten as a dry bean.Beans / Soy Beans
This is an Edamame type soybean and so is meant to be picked fresh to steam the pods and eat the fresh green seeds. The dry seeds are also bright green. The plants are quite large, up to 3 feet tall and 2 feet wide, and fairly productive.Beans / Soy Beans